Add mustard and when it splutters, add the chilly flakes and the jackfruit pieces along with salt.

Sprinkle little water and mix well.

Bring the flame to low and cook till they become soft.

The cooking will be fast, as the bulbs are tender and soft.

The curry will be ready in few mts.

Note:

A recommended drink along with this curry is the coffee prepared, using coffee powder, jagerry, dhania powder and ginger powder. Boil all these items together with water and filter it. The coffee is ready.

This is a side dish, in which the root vegetables are fried and used in the preparation of a side dish. Suran(yam) and kaachil(a root vegetable similar to suran) are used for this preparation. They are de-skinned, cleaned, sliced and deep fried and added to the gravy.

Ingredients:

tur dal(cooked)-1cup,

suran or kaachil–250gms(de-skinned,cleaned, sliced and cut to small flat pieces),

coconut scrapings-1cup,

red chillies-4,

turmeric powder-1/4tsp,

sol-1 small piece,

mustard seeds-1tsp,

methi seeds-1/8tsp,

urid dal-1tsp,

oil for frying,

salt to taste,

curry leaves-a few.

Method:

Cook the dal.

Deep fry the suran/kaachil pieces to a crisp texture.

Prepare the masala by grinding coconut, chillies and turmeric to a smooth texture.

Boil the masala for 5 mts in a flat-bottomed vessel, after adding salt, sol and sufficient water to make the gravy.